them. Rub well, both inside and out, with fib. of salt,
using the hands for the purpose. Spread a coarse cloth
over a baking-tin, lay the Lemons on it, and put them
in a very slow oven until all the juice has dried up. Make
a muslin bag, and put in it 6oz. of mustard-seed, Goz. of
garlic, 1 Joz. each of nutmeg and mace broken into small
pieces, twenty-four cloves, and twenty -four dry chillies. Tie
the bag up loosely, place it in a lined pan, pour in Ingalls,
of white vinegar, and boil until v/ell flavoured with the
contents of the bag. Pack the Lemons when dried in a
large earthenware jar, and pour the boiling vinegar over them ;
put the bag of spices in also, cover the jar, and keep it
in a very warm temperature, shaking once every day for a
fortnight. At the end of that time the jar may be moved
to a cooler place. Then pack the pickle into small jars
and keep them closely covered till wanted for use.
(8) Cut a dozen small Lemons into quarters, and put them
in a lined saucepan with 3qts. of vinegar, six cloves of
garlic, Joz. each of nutmeg, cloves, and mace, foz. of
cayenne pepper, fib. of mustard, and lib. of salt. Boil the
pickle for twenty minutes, then turn the whole into a large
earthenware jar. Keep the jar closely covered, but shake
the contents well every day. In about six weeks’ time
the pickle will be ready for use.
(9) Select middling-sized Lemons, and pass a skewer
lengthwise through the centre of each ; then push in as
much salt as will go, lay them on a deep dish, dust
lightly over with salt, and keep them in a cool dry cellar
for a week, turning occasionally. At the end of that time
put the Lemons in a jar with 2oz. each of horseradish and
ginger, loz. of turmeric, J table-spoonful of mustard-flour,
four shallots, Joz. of cayenne pepper, Joz. of Indian pepper,
and sufficient wliito-wine vinegar to cover. Place bladder
over the jar, and tie down tightly so as to render it perfectly
air-tight. Keep the pickle in a dry cupboard. It will not
be ready for use in less than a twelvemonth. The above
quantities of spices are given for about eight Lemons.
(10) Grate the yellow rinds of two dozen Lemons into a small
quantity of vinegar. Cut the Lemons into quarters with-
out quite separating them at the bottom, rub over equally
Jib. of powdered salt, put them into a stone jar, and stand
in a warm place near the fire until the juice has dried up.
Then put in with them a blade of mace, a few cloves beaten
fine, a small quantity of grated nutmeg, a clove of garlic,
peeled and sliced, and J pint of mustard-seed, bruised. Pom-
over the whole 2qts. of boiling vinegar✪ Pickled Lemons, including that in
which the peel was grated. Cover the jar closely and keep it
in a warm temperature for a week, shaking the contents
vigorously every day. At the end of that time, tie a piece
of bladder tightly oA^er the jar and put by for three months.
When ready, strain the liquor through a fine hair sieve,
let it stand a day or tAVO until quite clear, then pour
the pickle into bottles, and cork tightly. This is very
good for flavouring steAvs, ragohts, fish, sauces, &c.
Page 329 · 1 recipe record on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
them. Rub well, both inside and out, with fib. of salt, using the hands for the purpose. Spread a coarse cloth over a baking-tin, lay the Lemons on it, and put them in a very slow oven until all the juice has dried up. Make a muslin bag, and put in it 6oz. of mustard-seed, Goz. of garlic, 1 Joz. each of nutmeg and mace broken into small pieces, twenty-four cloves, and twenty -four dry chillies. Tie the bag up loosely, place it in a lined pan, pour in Ingalls, of white vinegar, and boil until v/ell flavoured with the contents of the bag. Pack the Lemons when dried in a large earthenware jar, aand pour the boiling vinegar over them ; put the bag of spices in also, cover the jar, and keep it in a very warm temperature, shaking once every day for a fortnight. At the end of that time the jar may be moved to a cooler place. Then pack the pickle into small jars and keep them closely covered till wanted for use.
(8) Cut a dozen small Lemons into quarters, and put them in a lined saucepan with 3qts. of vinegar, six cloves of garlic, Joz. each of nutmeg, cloves, and mace, foz. of cayenne pepper, fib. of mustard, and lib. of salt. Boil the pickle for twenty minutes, then turn the whole into a large earthenware jar. Keep the jar closely covered, but shake the contents well every day. In about six weeks' time the pickle will be ready for use.
(9) Select middling-sized Lemons, and pass a skewer lengthwise through the centre of each ; then push in as much salt as will go, lay them on a deep dish, dust lightly over with salt, and keep them in a cool dry cellar for a week, turning occasionally. At the end of that time put the Lemons in a jar with 2oz. each of horseradish and ginger, loz. of turmeric, J table-spoonful of mustard-flour, four shallots, Joz. of cayenne pepper, Joz. of Indian pepper, and sufficient white-wine vinegar to cover.. Place bladder over the jar, and tie down tightly so as to render it perfectly air-tight. Keep the pickle in a dry cupboard. It will not be ready for use in less than a twelvemonth. The above quantities of spices are given for about eight Lemons.
(10) Grate the yellow rinds of two dozen Lemons into a small quantity of vinegar. Cut the Lemons into quarters without quite separating them at the bottom, rub over equally Jib. of powdered salt, put them into a stone jar, and stand in a warm place near the fire until the juice has dried up. Then put in with them a blade of mace, a few cloves beaten fine, a small quantity of grated nutmeg, a clove of garlic, peeled and sliced, and J pint of mustard-seed, bruised. Pour over the whole 2qts. of boiling vinegar, including that in which the peel was grated. Cover the jar closely and keep it in a warm temperature for a week, shaking the contents vigorously every day. At the end of that time, tie a piece of bladder tightly over the jar and put by for three months. When ready, strain the liquor through a fine hair sieve, let it stand a day or two until quite clear, then pour the pickle into bottles, and cork tightly. This is very good for flavouring steAvs, ragohts, fish, sauces, &c.
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Pickled Lemons